Maple buttercream frosting is a special treat for fall desserts. You’ll love adding this to your holiday meal prep! It is quick and easy with only 5 ingredients and has a sugar-free and keto option, so you can eat low-carb desserts through the holidays.
Keto Buttercream Recipe
Buttercream is my first choice of frosting for any recipe. Since going low-carb in 2014, I’ve been looking for sugar-free replacements for all family-favorite recipes, and buttercream is no exception.
With the holidays coming up, you know I’ll be making keto buttercream for everything I can. Now, what better way to put some extra oomph in the season than with a splash of maple? I think there’s something about pumpkin season that needs to have a lot of maple. To me, they go hand in hand.
After daydreaming about maple for a little too long, I wondered, can I put maple syrup in butter cream frosting?
If you’ve ever had the same question, the answer is yes! In this recipe, we make frosting with maple syrup instead of sugar. For the keto folk, I suggest maple-flavored syrup instead of sugar. The syrup gives a wonderful mouthfeel, and maple is a flavor everyone loves.
Feel free to substitute this recipe for anything you may want to use vanilla buttercream for, like cakes, cupcakes, cookies, bars, brownies, and blondies.
How to Make Maple Buttercream Frosting
Gather a handful of ingredients, whip them together, and you’ll have a delicious frosting for fall desserts in 5 minutes!
If you’re eating sugar-free, follow the option for keto buttercream frosting instead. The change to eating sugar-free is as easy as purchasing different ingredients. Other than that, the prep is all the same.
- Sweetener – Powdered keto sweetener is the best keto-friendly option, or use confectioners’ sugar if you aren’t sugar-free. You can also substitute with swerve confectioners sugar,
- Butter – I use unsalted, sweet cream butter. If you substitute with salted butter, you can omit adding salt.
- Maple – Use keto-friendly maple-flavored syrup for a sugar-free option or real maple syrup.
- Vanilla – A teaspoon of vanilla extract adds depth of flavor
- Salt – One pinch of salt enhances the sweetness!
Ready to learn how to make buttercream frosting with maple syrup? It’s easy! Follow these simple directions, and you can’t go wrong.
Beat the ingredients
Use an electric hand mixer or stand mixer with paddle attachments and beat all the ingredients, except the sweetener, in a bowl.
Now, slowly add in the powdered sweetener, 1 cup at a time. Continue mixing for about 3 minutes until the frosting is whipped. It will be light and fluffy once done.
Frost and decorate
There will be 2 cups of frosting, which is enough for 12 cupcakes or a single layer 8 or 9-inch round cake. Generally, a two-layer cake or 9×13-inch sheet cake needs 2½ to 3 cups of frosting, so use the adjustable serving buttons in the recipe card below to adjust ingredients proportionally.
Spread around with a spatula or frosting knife, then add the final flourish of decoration and make swirls and thick ribbons with a piping bag or DIY alternative.
Nutritional Info for Keto Friendly Buttercream Frosting
There are 12 servings of frosting in this recipe.
Each serving of the sugar-free version contains:
- 137 calories
- 1 g protein
- 15 g fat
- 1 g total carbs
- 0 g fiber
- 1 g net carbs
Please note that the nutritional value will change if you substitute ingredients. When you make maple frosting with maple syrup and powdered sugar, recalculate the macros by using a nutrition app like My Fitness Pal for the most accurate numbers.
What to Serve with Keto Frosting
This is a favorite maple frosting for spice cake and many other keto holiday desserts.
Here are some ideas to get you started:
- Keto Vanilla Cupcakes with Coconut Flour
- Easy Keto Chocolate Cake with Coconut Flour
- Macadamia Nut Keto Coffee Cake
- Keto Pumpkin Muffins
- Keto Gingerbread Loaf
More Keto Frosting Recipes
- Whipped Ricotta Frosting
- Dairy-Free Keto Icing (only three ingredients!)
Do you love baking easy recipes?
I highly recommend The Ultimate Guide to Low-Carb Baking, for all you need to know about sweet and savory keto baked goods!
Maple Syrup Frosting (Keto, Sugar-Free Option)
- 4 cups powdered Monkfruit Sweetener or powdered sugar if not keto
- 1 cup butter softened
- ½ cup Sugar-free maple syrup or real maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- Beat all ingredients except the sweetener in a bowl with an electric mixer or with a paddle attachment of a standing mixer.1 cup butter, ½ cup Sugar-free maple syrup, 1 tsp vanilla extract, ¼ tsp salt
- Slowly add the powdered sweetener 1 cup at a time and continue mixing for about 3 minutes until whipped.4 cups powdered Monkfruit Sweetener
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
This was one of our Best Keto Recipes from 2018. Originally published February 1, 2018 and later updated October 17, 2022.
5 thoughts on “Maple Buttercream Frosting”
Hi Jessica. Loving all your recipes, and I have your books also! Just wondering if Ghee and Butter can be used interchangeably in recipes? I have a dairy allergy, but I do well with ghee. I miss the buttery flavor using coconut oil. Will the end product be the same? Your thoughts please.
Yes 100%, I’ve never met a recipe that didn’t love ghee as much as butter. I’ve never had a problem using them interchangeably. You shouldn’t run into many problems. Enjoy!
I did whip it up without the collagen, and turned out just fine. Not thick, but creamy and smooth. I then added two tablespoons of cocoa powder, it was chocolate heaven! We had it with cake this evening and I’m thinking about pancakes tomorrow morning smothered with this frosting!
Definitely a recipe in my notebook! Thanks for introducing me to the Lakanto brand, love their products.
Is the collagen a must in the recipe? Is there a substitute?
I use it to thicken and add extra nutrition. You can probably go without it… Let me know what happens.